Breakfast Burrito

Serves 4

Ingredients

• 4 (10-inch) large flour tortillas
• 8 oz chorizo sausage (bulk, not links)
• 1 medium (about 8 oz) russet potato
• 8 large eggs
• 2 tbsp milk
• 1 cup shredded Mexican cheese blend
• 1/2 cup salsa (store-bought or homemade)
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Peel the potato and dice into 1/4-inch cubes. Place in a microwave-safe bowl with water, cover, and microwave on high for 3 minutes until just tender. Drain and set aside.
2. 2Heat vegetable oil in a large nonstick skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, for 5-6 minutes until browned and cooked through. Transfer chorizo to a plate, leaving any fat in the pan.
3. 3In the same skillet, add the remaining oil and the diced potatoes. Cook over medium-high heat for 4-5 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper. Remove potatoes to the plate with the chorizo.
4. 4In a medium bowl, whisk together the eggs, milk, remaining salt, and pepper until well combined.
5. 5Wipe out the skillet if needed and melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, for 3-4 minutes until softly scrambled. Remove from heat.
6. 6Warm the flour tortillas one at a time in a dry skillet over medium heat for 20-30 seconds per side until soft and pliable, or microwave wrapped in a damp paper towel for 15 seconds.
7. 7To assemble each burrito: Lay a tortilla flat. Spoon about 1/4 of the scrambled eggs down the center, followed by 1/4 of the chorizo, 1/4 of the potatoes, shredded cheese, and salsa.
8. 8Fold the sides of the tortilla in over the filling, then roll from the bottom up tightly into a burrito shape. Repeat with remaining ingredients.
9. 9For serving immediately, place burritos seam-side down in a hot skillet for 1-2 minutes per side to crisp the outside. For meal prep, wrap each burrito tightly in foil or parchment and refrigerate up to 4 days or freeze up to 1 month. Reheat in microwave or skillet until hot.